This brown sugar salmon is so flavorful, so sweet, so crunchy...it's just plain delicious! Serve it along with veggies, salad, rice, or another favorite side dish.Step-by-step photos can be seen below the recipe card.
Combine all ingredients except the pecans and salmon in a bowl.
½ cup brown sugar, 1 cup low-sodium soy sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon minced garlic, ½ teaspoon ground black pepper, 2 tablespoons bourbon
Place half of the marinade and the salmon in a Ziplock bag. Squeeze out the air and zip the bag tightly.
2 pounds salmon filets
Set aside the other half of the marinade to use as a glaze.
Marinate the Salmon for 1-3 hours. Flip the bag every ½ hour or so to marinate evenly.
For the Glaze
Place the remaining half of the marinade in a small saucepan on the stove.
Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
While the glaze is simmering, preheat the oven to 400°F.
For the Pecan Topping
Place the chopped pecans on a flat baking sheet which has been covered with aluminum foil or parchment paper.
½ cup chopped pecans
Toast the pecan for 3-5 minutes, until they darken a little and they start to smell sooo good. Watch closely - the nuts can burn quickly!
For the Salmon
Cover a baking dish or pan with aluminum foil and spray the foil-covered pan with nonstick spray.
Take the salmon out of the marinade and discard the marinade.
Place the Salmon (skin-side down) on the prepared pan.
Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
Brush or spoon ⅓ of the glaze onto the salmon.
Place the salmon in the oven and bake for 20-25 minutes, until the salmon flakes easily. Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
Video
Notes
I recommend wild-caught Alaskan salmon for the best taste. Make sure to remove any bones!
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes, it's finished cooking.
The proper internal temperature of cooked salmon is 145°F.
Storage: Store brown sugar salmon in an airtight container or Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.